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- By PJ Taylor
Better be hungry with a healthy appetite if you’re sailing on the Oceania Riviera, as there’s a priority for the finest and most diverse range of culinary delicacies awaiting. A thirst is recommended too.
If you’re a foodie – a serious one, or curious – and like the idea of cruising with no one under the age of 18, on a ship that presents as a five-star hotel voyaging on the open sea, with activities, entertainment and excursions galore, it’s worth investigating.
The eye on service is exemplified by the ratio of 800 staff members and crew looking after and hosting up to 1250 passengers. That’s also one chef to 10 travellers.
Oceania Cruises, based in Miami, Florida, is introducing Riviera to its New Zealand, Australian and Oceania routes during the southern cruise season, and the company has a new focus on what’s described in the business as “small ship luxury”.
James Sitters, the Australasian sales vice-president, tells us it’s “leading to luxury” as we assemble to tour the cruise liner – three journalists and 50 travel agents – on a wet and windy Sunday in downtown Auckland recently.
From the moment we stepped aboard, following a thorough security screening, it’s calm, quiet and welcoming, the Riviera’s intention to deliver a relaxed and captivating atmosphere, “spacious by design”.
If pampering is on the agenda, Aquamar Spa Health and Wellness is equipped to rejuvenate the weariest of souls, and there’s a gym, art classes, theatre shows and a bar – a relative giant club that you can have a drink, a dance and singalong to live music.
The pool and surrounds are elegant in their traditional, classic design – it has a retro 1950s feel with ample deck chairs and recliners that aren’t crammed in like sardines, which, of course, you can probably get at any time of the day or night. Anchovies, too.
We passed the open smorgasbord late morning as passengers were embarking – sailing to Tauranga that night – and breakfast was still on the menu, in fact, everything was on the slate, from salads to roasts, desserts and many more treats and abundant beverages, at a servery one suspects is open round the clock.
We visit speciality restaurants including the Polo Grill, Toscana, and the much-heralded, French-flavoured Jacques, with their passionate focus on the “fine dining experience”, while for those who want to try their hand at cooking and expanding horizons, the Riviera has a tempting idea.
Our tour concluded with a delicious and fulfilling four-course lunch in the grand dining room at the ship’s stern.
It comprised a light and tasty crab appetiser, a perfect risotto, mouth-watering ribeye steak, combined with a seriously smooth and not-so-heavy Merlot vino, and chocolate creation dessert, and a cappuccino, to put, literally, the icing on the cake.
Disembarking, there was a small sense of envy that the newly boarded passengers were carrying on from where we were getting off, having just seen what they’re about to experience – for days on end – and the thought of stowing away crossed the mind as we headed out again into Auckland’s sometimes stormy summer.
Oceania Cruises says: “You can sail to the far corners of the globe on our small, luxurious ships, but you’ll always feel like you’re coming home to family.
“Our personalised service means our staff and crew attend to your every request with a smile.
“From the moment you step on board, you’ll feel cared for and cared about because our dedication to service comes from the heart.
“Oceania Riviera was designed to be special in so many ways and reflects a new level of grace and elegance through designer touches, upholstery and fabrics throughout.
“She features multiple gourmet restaurants and offers unforgettable food and wine pairings at La Reserve by Wine Spectator as well as the opportunity for private dining at opulent Privée.
